2 c. cubed cooked chicken breast
2 tbsp. minced onion
2 tbsp. minced celery
1 can cream of mushroom soup
1 can milk
salt and pepper
Pimiento

Sauté onion and celery until tender. Do not brown.

Add soup, milk, salt, pepper and pimiento. Heat under low light for 15 minutes. Add chicken and simmer for 20 minutes. If too thin, thicken with cornstarch or flour.

Serves two, double the recipe to feed four.

Suggestions: Serve over hot split biscuits with salad and cranberry sauce or over homemade egg noodles.